Israeli Cous Cous

i cous alone

Israeli cous cous is delightful stuff. It seems to be a cross between pasta and rice, but it really is just pasta, all dolled up. I don’t know what the little brown flecks are, but I suspect that it is teff. The orange-y and green-ish bits are orzo.

i cous beets chicken

The first night, we had it with beets and chicken.

i cous spinach pork

The next iteration was with spinach and pork, with a dab of sesame-ginger salad dressing – a great combination.

There was still some left, so today for lunch I put chili over it, and made some Cole slaw. Delicious! DH added chopped Mexican scallions, little bits of Extra Sharp Cheddar, and gobbled his down in record time.

About judilyn

RV'er, foody, caregiver, knowledge seeker
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9 Responses to Israeli Cous Cous

  1. Tasty Eats Ronit Penso says:

    Growing up in Israel, we had this many times and I always keep a box at home and make often.
    It is unique in that the pearls are toasted and not only dried as done in regular pasta. That’s what gives it its nutty taste and makes the texture firmer.
    I never saw the combination of teff and orzo with it, though it sounds like a good idea!
    Thanks for sharing. I now know what I’m having for dinner! πŸ™‚


    • judilyn says:

      It’s definitely a favorite of ours. What will you have with it?


    • Tasty Eats Ronit Penso says:

      I’m thinking of cooking it with some leftover roasted chicken, then toss it with lots of fresh hers, sun dried tomatoes and feta cheese.
      If I’m not too lazy, I’ll take photos and post it at one point…

      By the way, as kids we used to love it also in it’s sweet version. My mom used to make it in the same way of rice pudding, eaten warm with with cinnamon and honey on top. Great for the winter. πŸ™‚


      • judilyn says:

        I thought about sun dried tomatoes, but they had spoiled, so had to be tossed. I sprinkle feta cheese on a lot of things – just a bit of tang – kind of like solid sour cream! The pudding sounds like it might come out like tapioca, or do the little balls dissolve? Will be watching for your dinner photo!


        • Tasty Eats Ronit Penso says:

          Yes, the texture is very similar to tapioca, as long as you don’t cook it too long, otherwise it will become too mushy.

          And yes, Feta is a great way to add tang to dishes. I use an Israeli one, made with sheep milk. Yummy… πŸ™‚


          • judilyn says:

            Not too much of the specialty cheeses available out here in the desert. Had some sheep milk cheese once in Sedona at a restaurant. Looked online to have it mail ordered, but the shipping costs were prohibitive. Can’t remember what kind of cheese it was, though. Doesn’t seem like it was Feta, but maybe it was.


  2. Liz says:

    Spinach and pork for me, please. The spinach looks so delicious, i’m going to cook some tomorrow, without fail. I have never tried Israeli couscous, but i have just read about it and will look for it tomorrow. Thanks for introducing me to this. Have a lovely evening!


    • judilyn says:

      It’s a great treat. I’m having difficulty finding the specialty kind with the spinach and carrot orzo, but I may be reduced to cobbling together my own mixture of it. I’m beginning to think that the dark grains are black quinoa, but somehow seems too tiny for that. I no longer have the package it came in as I transfer everything to Lock & Lock containers. I’m pretty sure I got it at Trader Joe’s, but get there only once or twice a year because of the distance.


  3. Pingback: Acini de Pepe, The Poor Man’s Israeli Cous Cous | Adventures of Dorrie Anne

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